Classic Chewy Snickerdoodle Cookies
Soft and chewy snickerdoodle cookies with the perfect hint of cinnamon and rolled in cinnamon sugar! These come out perfectly each time and couldn't be more delicious.
Equipment
Ingredients
For the Snickerdoodle Dough
- 1 cup Unsalted Butter softened
- 1 1/2 cups Granulated sugar
- 2 whole Eggs room temperature
- 2 tsps Vanilla Extract
- 2 1/2 cups All-purpose Flour
- 1 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
For the Cinnamon Sugar Mixture
- 3 tbsps Granulated sugar
- 1 tbsp Cinnamon
Instructions
- Using a stand mixer fitted with a paddle attachment, or an electric hand mixer cream butter and sugar in a large bowl for 4-5 minutes, until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.1 cup Unsalted Butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 2 tsps Vanilla Extract
- In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add the dry ingredients into the wet ingredients and mix until fully incorporated.2 1/2 cups All-purpose Flour, 1 1/2 tsp Cream of Tartar, 1 tsp Baking Soda, 1 tsp Salt, 1 tsp Cinnamon
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- Cover and chill the dough for 30 minutes, or overnight if needed. Using a measuring spoon or a portion scoop, scoop even amounts of dough, about 1 oz. Use your hands to roll into smooth balls.
- In a small mixing bowl combine the sugar and cinnamon. Roll each cookie into the sugar mixture. Arrange 2-3 inches apart on the prepared sheet pan.3 tbsps Granulated sugar, 1 tbsp Cinnamon
- Bake for 8-11 minutes until slightly golden brown, the cookies will still be soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Notes
*If chilling cookie dough overnight, allow the dough to come to room temperature before scooping. Or, chill slightly and scoop cookie dough before covering balls and chilling overnight.
*Cookies do not have to be rolled in the cinnamon sugar, but it adds to the classic cookie.
*Cream of tartar reacts with the baking soda to help leaven the cookies and create the soft and chewy texture. It also helps prevent the sugar from crystalizing in the cookie.
Nutrition
Serving: 1cookieCalories: 236kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 199mgPotassium: 73mgFiber: 1gSugar: 19gVitamin A: 343IUVitamin C: 0.02mgCalcium: 14mgIron: 1mg